Bake 20 to 24 minutes longer or until center is set and looks dry and puffy. Cool 10 minutes. Run knife around sides of pan to loosen edges of bars. Cool completely, about 1 1/2 hours. Cut into 8 rows by 4 rows. Store covered.

Expert Tips

Drizzle the caramel mixture to within 1/2 inch of the sides of the pan. The bars are easier to remove when the caramel doesn't touch the sides.